Ingredients

Method

Place the McDougalls Cookie mix into a mixing bowl fitted with a beater, add the rum, water and raisins and mix on slow speed until a dough is formed DO NOT OVER MIX.

Form the dough into a roll approx 18cm(3) in diameter, wrap in cling film and refrigerate for 15 minutes.

Remove the cling film and cut the dough into 13x2cm(3/4) slices, lightly press onto a baking tray and bake at 170c/325f/gas mark 3 for 13-15 minutes. In a fan assisted oven bake at 160c for the same amount of time. Leave the cookies on the baking tray for 5 minutes before moving them onto a cooling wire.

Remove the cling film and cut the dough into 13x2cm(3/4) slices, lightly press onto a baking tray and bake at 170c/325f/gas mark 3 for 13-15 minutes. In a fan assisted oven bake at 160c for the same amount of time. Leave the cookies on the baking tray for 5 minutes before moving them onto a cooling wire.

Tips

Cookie mix can be made down in bulk and stored, uncooked wrapped in clingfilmed rolls in the refrigerator for 5-7 days